Last week, Carol and I inaugurated the Friday Cooking Challenge. For dinner, we’d cook something that we’ve never made. She found a recipe for something called Skillet Chicken and Ravioli. Here we go!
- Chicken breast tenderloin, 1.5 lb., cut into chunks
- 12 oz. Fresh cheese ravioli
- 1 cup Cherry tomatoes, halved
- 2 Garlic cloves, sliced
- 8 oz. Mushroom, sliced
- ⅓ cup Chicken broth
- 2 Tbs. Red wine vinegar
- 2 Tbs. Olive oil
- 2 Tbs. Parmesan cheese, grated
- Fresh basil, to garnish
- Salt and pepper, to taste
Cooking Skillet Chicken and Ravioli
Boil pot of water. Cook ravioli according to package instruction . Remove ravioli from pot. Drain and set aside.
Meanwhile, season chicken with salt and pepper. Heat olive oil in skill. Add and cook chicken over medium-high heat until it begins to brown, about 3 minutes. Place chicken on plate.
Cook mushrooms in skillet until they soften.
Add tomatoes, garlic and vinegar. Cook until tomatoes soften.
Add ravioli, broth and parmesan. Bring broth to boil, then lower heat to simmer. Cook about 4 minutes until chicken is done.
Carol and I baked some garlic bread, too. Yum!
‘Heavy’ and ‘Light’ Pasta
Normally, I cook my pasta in a heavy sauce. Think Carbonara alla Fettuccine or Creamy Feta Sauce with Fettuccine. They’re heavy on cream and cheese. Other ingredients — bacon, olives and sun-dried tomatoes — also have sharp flavors.
In contrast, skillet chicken and ravioli wad light and “dry.” It had a delicate flavor; I’d call it “garden fresh.” The mushroom, tomato and fresh basil went well with the chicken and ravioli. I felt healthier after our dinner too.
The original recipe is from Food Network Kitchen.